49.
par
Rissman, Rebecca.
Numéro de rayon préféré
641.302
Date de publication
2015
Format :
Ressources électroniques
Pertinence:
0.1890
par
Collins, Elise Marie.
Numéro de rayon préféré
641.302
Date de publication
2010
Format :
Ressources électroniques
Pertinence:
0.1768
par
Barber, Dan, 1969-, author.
Numéro de rayon préféré
641.302 BAR
Date de publication
2014
Résumé
"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--
Format :
Livres
Pertinence:
0.1622
par
Perry, Luddene.
Numéro de rayon préféré
641.302
Date de publication
2008
Format :
Ressources électroniques
Pertinence:
0.1543
par
Nyerges, Christopher.
Numéro de rayon préféré
641.302
Date de publication
2016
Résumé
A full-color field and feast guide with images to the most common edible wild plants, complete with recipes and folklore.
Format :
Ressources électroniques
Pertinence:
0.1474
54.
par
Francis, Amy.
Numéro de rayon préféré
641.302
Date de publication
2015
Format :
Ressources électroniques
Pertinence:
0.1474
par
Gulin, Dunja.
Numéro de rayon préféré
641.302
Date de publication
2014
Résumé
There's so much more to raw food than smoothies and grated carrots. More and more people are turning to raw food to give them energy, boost their immune system, clear their skin, lose weight and stay slim. There are so many dishes and ways of working with raw food to create an interesting, sustainable diet, without needing many hard-tofind ingredients or hours of preparation. This friendly cookbook is the perfect guide to introducing raw food into your life and understanding how certain ingredients, and their preparation, can be not only delicious and appealing, but also hugely beneficial to
Format :
Ressources électroniques
Pertinence:
0.1474
par
Bolden, Jevon.
Numéro de rayon préféré
641.302
Date de publication
2014
Format :
Ressources électroniques
Pertinence:
0.1474
par
Pinnock, Dale.
Numéro de rayon préféré
641.302
Date de publication
2014
Résumé
The new book from the bestselling Medicinal Chef, Dale Pinnock, provides 80 new recipes to eat healthily day-in day-out. Dale acknowledges that breakfast is, for many people, the first hurdle in a healthy diet as time pressures force us to make unhealthy choices. Here Dale provides ideas from eggs royale, chilli chocamocha breakfast bomb, to an indulgent brunch of beetroot and smoked mackerel frittata. Throughout the day, snack on choc & nut oat bars or sesame chocolate fudge. Lunchbox ideas include Roast root and rocket salad with honey mustard dressing, Cheeky chicken & lettuce roll-ups and
Format :
Ressources électroniques
Pertinence:
0.1414
par
Kingsolver, Barbara.
Numéro de rayon préféré
641.302 KIN
Date de publication
2007
Résumé
"Hang on for the ride: With characteristic poetry and pluck, Barbara Kingsolver and her family sweep readers along on their journey away from the industrial-food pipeline to a rural life in which they vow to buy only food raised in their own neighborhood, grow it themselves, or learn to live without it. Their good-humored search yields surprising discoveries about turkey sex life and overly zealous zucchini plants, en route to a food culture that's better for the neighborhood and also better on the table. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle makes a passionate case for putting the kitchen back at the center of family life and diversified farms at the center of the American diet."--BOOK JACKET.
Format :
Livres
Pertinence:
0.1414
par
Suszko, Marilou K.
Numéro de rayon préféré
641.302 22
Date de publication
2011
Résumé
"The Locavore's Kitchen invites readers to savor homegrown foods that come from the garden, the farm stand, or local farmers markets through cooking and preserving the freshest ingredients. In more than 200 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. She helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods and which cooking methods bring out fresh flavors and colors. Suszko shares tips and techniques for extending seasonal flavors with detailed instructions on canning, freezing, and dehydrating and which methods work best for preserving texture and flavor"--Provided by publisher.
Format :
Ressources électroniques
Pertinence:
0.1313
par
Bowden, Jonny.
Numéro de rayon préféré
641.302
Date de publication
2011
Résumé
In this book, author and top nutritionist Jonny Bowden reveals the science behind food and longevity, and offers recipes that will lengthen your life and keep you strong, healthy, energetic, and active.
Format :
Ressources électroniques
Pertinence:
0.1313
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